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Healthy Lemon Blueberry Muffins {5-Ingredients + Protein-Packed}

Fresh lemon and juicy blueberries make these healthy, lemon blueberry muffins a sweet, yet wholesome, 5-ingredient treat. Top them with creamy Greek yogurt for the perfect protein-packed pre-or-post workout snack!

Healthy Lemon Blueberry Protein Muffins

If you’ve been reading the blog for a while, you may have noticed that I haven’t shared a new recipe post in a while {outside of some great recipe round-ups}! That’s because shooting recipes stresses me out.

The recipes I actually make on a weekly basis are so simple that I don’t even really think of them as ‘recipes’! And food photography is not my strong-suit. Workouts are my thing.

But you’ve been asking for more of my ‘simple day-to-day recipes’ so I’m sharing these Healthy Lemon Blueberry Muffins. They’re only 5-ingredients, most of which you probably have on-hand right now, and protein-packed so they make the perfect pre-or-post workout snack.

Bonus, Brody eats them too, especially when they’re slathered in yogurt.

Healthy Lemon Blueberry Muffins

If you took a look inside my lunch bag you’d see some type of egg-muffin on repeat weekly — blueberry egg muffins, veggie packed egg muffinsbanana chia egg muffins, and now these lemon blueberry muffins. 

The recipes above were some of the first recipes I ever shared on the blog, hence the pictures, but they are still staples in my meal plan today.

I’m all about simple, 5-ingredient recipes, and that’s exactly what this recipe is — lemon, blueberries, eggs, oats, and yogurt. That’s it! No unneccessary sugars added because the sweetness comes from the lemon and blueberries. 

Healthy Lemon Blueberry Muffins

I bet you have these 5-ingredients on-hand right now, so whip them together.

Then top them with a generous spoonful of yogurt; lately Brody and I are super into Siggis Vanilla Yogurt. Add some extra blueberries and lemon zest if you’re feeling fancy too! 

Healthy Lemon Blueberry Yogurt Muffins

Also, these healthy, lemon blueberry muffins are made in a blender. So not only are they ready to bake in under 5-minutes, but you’ll only dirty two dishes in the process of making them — your blender and muffin pan.

I highly suggest using a silicon muffin pan! I switched over to using this silicon muffin pan last year and it’s been a game-changer {you can get it at Target for $13.99}.

The muffins pop right out without using any cooking spraying, and they don’t leave behind any residue. Making clean up a breeze.

Silicon Muffin Tray

For more of my favorite meal prep kitchen accessories, visit this post — The Ultimate Meal Prep Guide!

Healthy Lemon Blueberry Muffins {5-Ingredients + Protein-Packed}

5.0 from 1 reviews
Healthy Lemon Blueberry Muffins {5-Ingredients + Protein-Packed}
Prep time
Cook time
Total time
Fresh lemon and juicy blueberries make these healthy, lemon blueberry muffins a sweet, yet wholesome 5-ingredient treat. Top them with creamy Greek yogurt for the perfect protein-packed pre-or-post-workout snack!
Recipe type: Breakfast, Snack
Serves: 12 muffins
  • 6 whole, cage-free organic eggs OR 12 oz liquid egg whites
  • 2½ c old fashioned rolled oats
  • ½ c plain or vanilla Greek yogurt
  • 1 lemon, juice of + zest of
  • ½-1 c blueberries {add to mixture after blended}
  • coconut oil cooking spray if needed for muffin tin
  1. Preheat oven to 350 degrees, grease muffin tin if needed {I suggest using a silicon muffin pan} and set aside.
  2. In a high-speed blender, combine whole eggs or liquid egg whites, oats, Greek yogurt, lemon juice, and lemon zest to taste.
  3. Blend until mixture is smooth.
  4. Stir in blueberries {you can always substitute frozen blueberries too}.
  5. Divide mixture evenly into 12 muffin cups.
  6. Top with additional blueberries and rolled oats if desired.
  7. Bake for 20-25 minutes until tops are lightly golden brown or toothpick can be inserted in muffin and come out clean.
  8. Let muffins cool and top with additional Greek Yogurt, blueberries, and lemon zest if desired.
  9. Store leftover muffins in air-tight glass container in the fridge or freezer.
*These muffins are made of wholesome, real food ingredients so be sure to store leftovers in an air-tight, glass container in the fridge or freezer.

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  1. I made this last week for the kids and it was DELISH and TASTY! Thanks so much!

    • Hi Kimberly! I’m so glad to hear that you and your kids enjoyed these Lemon Blueberry Muffins! Thanks so much for giving this recipe a try and have a great week! xo-Lindsey